Description
A hands-off, flavorful slow cooker chicken shawarma recipe that yields tender, shredded chicken seasoned with a blend of spices, perfect for serving a crowd.
Ingredients
Scale
- 1.36 kg (3 lb) boneless, skinless chicken thighs
- 60 ml (1/4 cup) olive oil
- 60 ml (1/4 cup) fresh lemon juice
- 4 large garlic cloves, minced
- 1 tbsp (8 g) ground cumin
- 1 tbsp (7 g) ground coriander
- 2 tsp (6 g) smoked paprika
- 1 tsp (5 g) kosher salt (Diamond Crystal)
- 1/2 tsp (2 g) black pepper
- 1/4 tsp (1 g) cayenne pepper (optional)
- 120 g (1/2 cup) plain Greek yogurt (optional)
- 120 ml (1/2 cup) low-sodium chicken broth
- Fresh herbs and lemon wedges for serving
Instructions
- Toast cumin and coriander seeds in a skillet for 1–2 minutes until fragrant, then grind to a powder.
- Whisk together olive oil, lemon juice, minced garlic, ground spices, salt, black pepper, and cayenne in a bowl. Add yogurt if using and blend until smooth.
- Place the chicken thighs in a bowl or zip-top bag, pour the marinade over, and massage it into the meat for 30 seconds. Cover and refrigerate for at least 2 hours, ideally 4–6 hours.
- Transfer the marinated chicken to a slow cooker; add chicken broth if marinade is thick. Cook on high for 4 hours or low for 6–8 hours until the chicken is tender.
- Shred the chicken and mix with some reserved cooking liquid to keep moist.
- Broil or pan-sear the shredded chicken for a crispier finish if desired.
Notes
For extra flavor, let the chicken marinate longer. Adjust salt and acidity based on taste after shredding.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup shredded chicken
- Calories: 320
- Sugar: 1g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 140mg